1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 314 (77%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 418.1mg||129 %|
|Sodium 589.3mg||20 %|
|Potassium 135.6mg||4 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.8g|
|Protein 19.5g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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